I didn’t like the texture between crispy breadcrumbs and the pasta, but my wife loved these. Might try again with Parmesan breadcrumbs. I used provolone, cheddar, and a Mexican cheese blend instead of the cheeses called for. Didn’t refrigerate or freeze for the called for times either and they still came out well. As long as they are cooled until moldable and frozen until relatively solid you should be good to go before frying.
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